Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats
AbstractEpidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.
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Copyright (c) 2009 D. Di Majo, M. La Guardia, L. La Neve, S. Giammanco, M. Giammanco
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